Description

These Better than Bakery Lemon Poppy Seed Muffins are moist, fluffy, and bursting with bright lemon flavor complemented by crunchy poppy seeds. Perfect for breakfast or a sweet snack, they feature a tender crumb with a lightly tangy lemon glaze for an irresistible finish.

Ingredients

Scale

Dry Ingredients

1 cup white sugar (200g)
2 tbsp lemon zest
3 cups all purpose flour (360g)
2 tbsp poppy seeds
3 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt

Wet Ingredients

4 tbsp unsalted butter (melted)
1/2 tsp lemon extract
1/2 cup vegetable oil (or other neutral oil)
1/2 cup whole milk (or other milk)
1/2 cup Greek yogurt (or sour cream)
3 large eggs

Lemon Glaze (optional)

Fresh lemon juice
Powdered sugar

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 425°F (218°C) and line a 12-cup muffin tin with muffin liners to ensure easy removal and cleanup.
Mix Dry Ingredients: In a medium bowl, combine the sugar and lemon zest, mixing them well to infuse the sugar with lemon flavor. Add the flour, poppy seeds, baking powder, baking soda, and kosher salt. Whisk lightly to combine evenly without overmixing.
Melt Butter and Combine Wet Ingredients: Microwave the butter in a microwave-safe bowl for 30 seconds intervals until fully melted. Stir in the lemon extract. Then add the vegetable oil, whole milk, Greek yogurt, and eggs. Whisk thoroughly until the mixture is smooth and well combined.
Combine Wet and Dry: Pour all the dry ingredients into the wet ingredients at once. Using a large spatula, gently fold the flour into the wet mixture just until the large streaks disappear. The batter should remain lumpy to avoid overmixing and maintain muffin tenderness.
Rest the Batter: Allow the batter to rest for 30 minutes at room temperature or chill it overnight to enhance the texture and taste.
Fill Muffin Cups: Use an ice cream scoop to portion the batter evenly into the prepared muffin liners, filling each to the top for well-risen muffins.
Bake: Place the muffins in the oven and bake at 425°F for 7 minutes. Then reduce the heat to 350°F (177°C) and bake for an additional 13-15 minutes until golden and a toothpick inserted in the center comes out clean.
Prepare Lemon Glaze: While the muffins bake, prepare a simple glaze by mixing fresh lemon juice with powdered sugar until smooth and thick but pourable.
Glaze Muffins: Immediately upon removing the muffins from the oven, brush the tops with the lemon glaze for a shiny, flavorful finish.
Cool: Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely, which helps maintain their moist texture.

Notes

Do not overmix the batter; folding just until combined ensures tender, fluffy muffins.
Resting the batter for 30 minutes or overnight improves texture by hydrating the flour and flavors melding.
You can substitute sour cream for Greek yogurt if preferred.
If lemon extract is unavailable, increase the amount of lemon zest slightly or add lemon juice to the batter.
For a vegan version, use egg replacer and plant-based dairy alternatives, but texture may vary.
The lemon glaze is optional but adds an extra bright tang and sweetness to the muffins.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Breakfast; Snack; Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (approx. 85g)
Calories: 320 kcal
Sugar: 18 g
Sodium: 220 mg
Fat: 15 g
Saturated Fat: 4 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 70 mg

Keywords: lemon poppy seed muffins, lemon muffins, poppy seed muffins, breakfast muffins, bakery style muffins, lemon glaze muffins